Sweet Potato Chowder Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 4 ounces bacon, diced
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon fresh sage, chopped
  • ¼ teaspoon ground nutmeg
  • 1 cup carrots, chopped
  • 3 cups sweet potato, chopped
  • 5 cups chicken broth
  • ½ cup heavy cream
  • salt, to taste
  • pepper, to taste
  • 3 cups baby spinach
  • 3 tablespoons roasted pumpkin seeds, for serving
Directions
  1. Heat a large pot or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy, 5 to 7 minutes. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to absorb excess grease.
  2. Add the olive oil to the pot and heat until shimmering. Stir in the onion, garlic, salt, pepper, sage, and nutmeg. Continue to cook, stirring occasionally, for 5 minutes. Add the carrots and sweet potato, and toss to combine.
  3. Pour in the chicken broth and bring everything to a boil. Reduce to a simmer and cook for 20 minutes, until the sweet potatoes are tender. Remove from the heat and stir in the heavy cream. Add salt and pepper to taste.
  4. Fold in the baby spinach until just wilted. Serve immediately, topped with the crispy bacon and roasted pumpkin seeds.